Flourish! A Look Back at 2013: Our Top 10 Blog Posts

Ah, 2013: a year of ups and downs – from the stock market, to the supermarket.

In other words, business as usual. But not here at King Arthur Flour.

2013 was the year our blog got a new look and a brand new name: Flourish, a serendipitous combination of “flour” and “nourish,” both of which are close to our hearts here at King Arthur.

In addition, if this blog is any indication, 2013 was the year of the apple: three of our top 10 most popular blog posts featured apples. And while we oftentimes think of baking in terms of dessert, a surprising four of the top 10 featured savory rather than sweet treats.

Like the sandwich pictured above – #10 in our countdown, and a good place to start.

This post featured just about the simplest slow-cooker pulled pork you could ever imagine, paired with my grandma’s coleslaw recipe on a light-yet-sturdy, chewy, high-fiber roll. Pulled pork for New Year’s Day? It’s not too late!

When September rolls around, everyone starts planning ahead for the upcoming holidays. Some of our most popular posts over the years have focused on make-ahead treats that can be frozen, then baked later. This particular post, focusing on fruit pie, offers great tips on how to get the most out of both your apples (or pie fruits of your choice), and your time.

Now, this is just about the lamest photo ever of cookies that are ridiculously fudgy, decidedly rich, and just downright tasty. In this case, I suggest you not “eat with your eyes” – bake the cookies, and let your mouth decide!

Jesse likes ‘em. So does Baci. And Cooper, and Silvio, and Digby… We’ve yet to find a dog that doesn’t beg (and sit, and shake, and roll over) for our tasty peanut butter/whole wheat Best of Breed Dog Biscuits.

Who can resist carrot cake? Apparently, not many of you. This blog detailing how to stuff sweet, moist carrot cake muffins with luscious cream cheese filling holds down the #3 spot in our all-star lineup.

This blog post first appeared in September 2012, but its popularity hasn’t waned one bit. After all, what’s not to like? These moist, nicely spicy, brilliant gold pumpkin cake doughnuts coated with cinnamon sugar go great with a mug of coffee, a glass of cold cider, a cup of tea… and they’re not just for chilly fall days. I find myself scouting the supermarket aisles for canned pumpkin in February, in May – even in July. Pumpkin doughnuts in July? Yes, they’re that good.

And finally, with over half a million visits (543,676, exactly; but who’s counting?) –

Zucchini rules! At least in July, and August, and September, and into October… Zucchini is the butt of nearly as many jokes as fruitcake, all centering around its ubiquity – as in, “WHAT am I going to do with all this zucchini?!” Judging by the popularity of this post, there are many, many backyard gardeners out there who’ve happily found the answer to that question.

So, let’s bid a fond farewell to 2013, and get ready to welcome a great new year. From apple (pie) to zucchini (bread), we look forward to sharing with you the bounty of our test kitchen. Cheers!

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

Post navigation

comments

Looking at this blog is like seeing old friends. Some you miss and can’t wait to revisit, some, no so much….teehee. Had a lovely lunch yesterday with some friends I work with almost 30 years ago. (Can’t believe that I am old enough to type that line….YIKES) Two who are older then me and my friend, are now retired. I envy them. I would spend my days baking and cooking off this website and blog and give the “goods” to loved one. Wishing all who read, write and post on this blog a Healthy and Happy New Year.

Happy New Year to everyone at King Arthur and to all of my fellow bakers. This is my favorite blog and I check it out every day. It gives me great recipes, inspiration, and a sense of community and friendship with people that share my passion for food and its creation. Thank you to all. Looking forward to another great year.